Ho Ho Cupcakes

-




This past weekend we had a surprise birthday party for Shawn and I wasn't exactly in the mood for just  another cake so I took a cake recipe that we love and made it into cupcakes. Nothing mind boggling there, but instead of the chocolate icing on the top of the filling that it gets I made a Magic Shell like you use for ice cream and dipped the filling into it for a quick finish. They were so yummy! And the shell was a fun change.

3 cups all purpose flour
2 cups white sugar
6 Tablespoons Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 Tablespoons vinegar
2 teaspoons vanilla
¾ cup canola oil
2 cups cold water

Put everything together in a mixer bowl except 1 cup water. Mix; scraping sides as necessary. Add the rest of the water and mix again. Do not over beat. Line cupcake pans with papers and with a size 20 cookie scoop, put a scoop the batter into each paper. Bake @350° for 20 minutes or till toothpick comes out clean. Cool in the pans for a few minutes then remove and cool completely before topping with the filling.

Filling:
5 Tablespoons all purpose flour
1¼ cups milk

Combine in a saucepan and stir over medium heat, stirring with a wire whisk until lumps are gone, then stir continually with a spoon until thickened. Cool.

Cream together and beat:
½ cup butter, softened
1 cup Crisco*
1 teaspoon vanilla
1 cup sugar

*I like to use the Crisco that I buy at the health food store that is not made with hydrogenated oil.

Add the flour mixture and beat again on high speed till lumps are gone and it is fluffy. Pipe onto cupcakes. Refrigerate until the white part is good and cold so the magic shell does it's thing properly.

Magic Shell:
Coconut Oil
Chocolate Chips

1 part coconut oil to 2-3 parts chocolate. Melt in microwave safe bowl or melt in a double boiler. I let mine cool a bit so it wouldn't mess up/melt the filling and make the whole thing cloudy. Put it into a bowl that is deep enough to accommodate the filling depth and start dippin'. Store cupcakes in the refrigerator.
 Wow Us Wednesday, Swing Into Spring, Time Travel Thursday, Taking Time, makin you crave monday, sunday showcase, see ya in the gumbo,
on the menu monday, creative blog hop, creative mondays, two maids a baking


~Be Blessed!

Comments

  1. mr. pineapple manApril 3, 2012 at 11:42 AM

    cupcakes look amazing!!

    ReplyDelete
  2. Mary BergfeldApril 3, 2012 at 2:26 PM

    What a fantastic idea. I'd love to sample one. Have a great day. Blessings...Mary

    ReplyDelete
  3. Gloria BakerApril 3, 2012 at 4:53 PM

    Martha look absolutely amazing!!

    ReplyDelete
  4. GinaApril 3, 2012 at 9:05 PM

    What a clever idea to use the Magic Shell! I haven't had that in ages. Your cupcakes look so yummy.

    ReplyDelete
  5. PamApril 4, 2012 at 11:27 AM

    Oh boy... those would be very dangerous to have in my home. I'd eat way too many. YUM.

    ReplyDelete
  6. Serenity CoveApril 4, 2012 at 5:51 PM

    Those look so yummy! Clever idea using Magic Shell for the Icing. I LOVE anything Chocolate.
    Have a Blessed Easter!!

    ReplyDelete
  7. Comeca JonesApril 5, 2012 at 12:18 AM

    Can food be beautiful?! They look delish!

    ReplyDelete
  8. AnonymousApril 5, 2012 at 12:08 PM

    What a great recipe! I think these would work very well for Easter! Love that you use coconut oil :)
    Mary x

    ReplyDelete
  9. Simply TasheenaApril 5, 2012 at 9:41 PM

    These look really yummy!

    Mrs.Delightful
    www.ourdelightfulhome.blogspot.com

    ReplyDelete
  10. Betsy BrockApril 7, 2012 at 7:41 PM

    How very clever! I love that glossy look, too!

    ReplyDelete
  11. WinnieApril 16, 2012 at 2:01 AM

    These are definitely "HO HO" cupcakes!
    More like wohhhhhhhhhh
    Really Delicious looking

    ReplyDelete
  12. Michelle BApril 16, 2012 at 9:55 PM

    Love the magic shell topping. You always have such beautiful desserts, Martha. Thanks for linking up!

    ReplyDelete
  13. MarthaApril 16, 2012 at 10:05 PM

    Thank you MM!

    ReplyDelete
  14. Claire JustineApril 17, 2012 at 7:26 AM

    These look amazing :)Thanks for linking up to Creative Mondays :)

    ReplyDelete
  15. UnknownApril 19, 2012 at 12:12 PM

    Yum!! I think I could use one of those right now!! Thanks for linking up to 2 Maids a Baking!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more